Ultrasound and enzyme assisted preparation of novel lactoferrin-cereal phenolic acid conjugates: structural, physicochemical and functional properties

[Display omitted] •Ultrasound and enzymatic methods were used for lactoferrin-phenolic acid conjugates.•Conjugates prepared by laccase cross-linking had a more suitable particle size.•The structural differences in conjugates treated in the two ways was analyzed.•The addition of cereal phenolic acid...

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Veröffentlicht in:	Food chemistry 2024-03, Vol.435, p.137572-137572, Article 137572
Hauptverfasser:	Li, Ying, Dong, Lezhen, Liu, Yahui, Chen, Qin, Wu, Zufang, Liu, Lingyi, Farag, Mohamed A., Liu, Lianliang
Format:	Artikel
Sprache:	eng
Schlagworte:	Antioxidant Conjugation Gallic acid Laccase Lactoferrin Protocatechuic acid
Online-Zugang:	Volltext
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